NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup white rice

1 large egg

0.25 cup frozen peas

0.25 cup carrots

1 tsp avocado oil

1 tsp toasted sesame oil

1 tbsp tamari

1 stalk green onion

0.25 tsp garlic powder

0.25 tsp ginger powder

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Season the diced chicken breast with garlic powder, ginger powder, sea salt, and black pepper.

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet and cook until golden brown and cooked through, about 5 to 6 minutes, then remove and set aside.

• 4

  In the same skillet, add the diced carrots and frozen peas, sautéing for about 3 minutes until the vegetables are tender.

• 5

  Push the vegetables to the side of the pan, pour in the whisked egg, and scramble until just set.

• 6

  Add the chilled white rice, the cooked chicken, and the toasted sesame oil back into the pan.

• 7

  Pour the tamari over the mixture and stir-fry for 2 to 3 minutes until the rice is heated through and slightly crispy.

• 8

  Garnish the dish with sliced green onions and serve immediately.